About

This FOOD journey started when I was pregnant with my son over 8 years ago, I had an undiagnosed unexplainable rash that proved to be highly uncomfortable. After my sons joyous birth – we quickly figured out he was the one with the allergies to Soy Whey Dairy and Casein proteins and because I was exclusively breastfeeding I began cutting all these things out of my diet.

Upon my further research I discovered that most of the things he was allergic to were a type of preservative/additives. Which then started my rabbit hole research journey of figuring out not only what is in the foods that we can read the labels on but also our meats – and what may be altering our meats that decades ago wasn’t a problem. So I’ve been passionate about producing and raising our animals with as little intervention as possible for not only the health of my family but for other families also.

We farm 60 acres of our own property and also have access to a family member’s acreage if needed of another 55. We have anywhere from 17-30 bovines at any given time. We have pasture-raised 200-250 chickens and roughly 75 turkeys in a rotating tractor pull coop. We raise and produce Red Angus- red Angus was our choice of breed because they have all the same benefits of black Angus (marbling, low birth weight, high ween weight) but red have fewer eye issues and require less feed.

We currently have 60-70 egg layers- barred rock, easter egger, prairie blue bell, black copper maran, white leghorns, bantams, polish, calico princess, sapphire olive eggers, salmon Faverolles. And of course, acquire chicks often. These mixes allow us to have rainbow eggs. We feed our chickens Non-GMO, non-Soy Texas Natural Feeds. We are renovating a 1985 very unique for van-truck and retrofitting it with a freezer for deliveries and farmers markets